Askinosie Mocha

Making a mocha at home with all natural, single origin Askinosie Cocoa Powder is simple! Try this base recipe and adjust the sweetness to suit your taste by increasing or decreasing the added sugar. 

1.5 oz. Espresso (double shot) 
1/2 Tbsp. Askinosie Cocoa Powder
1 tsp. Sugar
8 oz. Whole Milk or Alternative Milk of your choice

Pull a double shot of espresso, then whisk or stir in Cocoa Powder and Sugar. Steam Milk and pour into cup with other ingredients. 

No espresso machine? No problem. Just follow this recipe using 2oz of cold brew concentrate instead of espresso. Then heat the milk and use a frothing wand to create foam if desired. 

Other tips:
Mix cocoa powder and sugar thoroughly into the espresso to create the smoothest mocha possible. Try adding a pinch of cinnamon for warmth or brown sugar for extra sweetness.